Paneer Butter Masala is a rich and creamy mouth-watering dish. It is made with butter, cream, cashew nuts and tomatoes. Paneer butter masala goes well with, roti, naan, lacha paratha, pulkas, batura, even with veg biryani and fried rice.
- 250 grams Paneer
- 1 Onion
- 2 Tomato
- 1 Inch size Cinnamon
- 3 Cloves
- 3 Cardamom
- 2 tsp Cashew nuts
- 1 inch Ginger
- 6 Garlic pods
- 4 tsp Butter
- 2 tsp Kashmiri red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp Sugar
- 1/4 tsp Dried fenugreek leaves
- 1/4 cup Fresh cream
- Few Coriander leaves (finely chopped)
- Salt as needed
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In a pan, add 1 chopped onion and 2 chopped tomatoes.
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Add cinnamon, 3 cardamoms, and 3 cloves.
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Add 2 tsp cashew nuts, ginger, and 6 garlic pods.
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Add 500 ml of water and bring it to a boil.
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Cook till the tomatoes become soft.
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Once done, cool down the mixture and grind it into a smooth paste.
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In a pan, heat 4 tsp of butter, and add 2 tsp kashmiri red chilli powder.
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Cook on low flame for 2-3 minutes.
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Now add the ground mixture.
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Add 1 cup of water (250 ml), 1/2 tsp cumin powder and required salt, and mix well.
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Cook covered on a medium flame for 10 minutes.
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Add 1/2 tsp sugar and 1/4 tsp kasturi methi and combine well.
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Add 1/4 cup fresh cream and mix.
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Add 250 grams of paneer and cook on low flame for 5 minutes.
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Finally, garnish with some chopped coriander leaves and turn off the flame.
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Serve hot with roti.